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Creamy Loaded Baked Potato Soup with Bacon

creamy loaded baked potato soup with bacon - featured image
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A rich, comforting soup made with russet potatoes, crispy bacon, and sharp cheddar cheese. This easy-to-make dish delivers restaurant-quality flavor with simple ingredients and a creamy texture.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 8 slices thick-cut bacon
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium)
  • 1 cup heavy cream
  • 1.5 cups shredded sharp cheddar cheese
  • 4 stalks green onions, chopped
  • 1/2 cup sour cream (optional, for serving)
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon in a large cold pot over medium heat until crispy. Remove bacon with a slotted spoon, set aside on paper towels, and leave the grease in the pot.
  2. Add butter to the hot bacon grease. Once melted, add minced garlic and sauté until fragrant and translucent, about 3 minutes.
  3. Sprinkle flour over the butter and grease mixture. Stir constantly for 1-2 minutes until the mixture turns light golden and smells nutty to create a roux.
  4. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the diced potatoes and enough water to just cover them.
  5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  6. Use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture. Stir in the heavy cream and simmer for 2-3 minutes.
  7. Remove the pot from heat. Stir in the shredded cheddar cheese until melted. Fold in half of the crumbled bacon. Season with salt and pepper to taste.
  8. Ladle into bowls and top with remaining bacon, sliced green onions, and a dollop of sour cream. Serve immediately.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch. To avoid grainy cheese, always remove the pot from heat before adding dairy. If the soup is too thick, add more broth or milk. Leftovers can be stored in the refrigerator for up to 4 days or frozen (without dairy) for up to 3 months.

Nutrition

Keywords: potato soup, baked potato soup, bacon soup, comfort food, creamy soup, easy dinner, winter soup, family meals

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